Chocolate self-saucing pudding

Hello, ultimate winter comfort dessert. I love it so.

I used Quirky Cooking’s recipe (minus the pecans and with raw cacao powder instead of cocoa powder). I have tried it with the pecans and it is nice but I prefer it without the nutty crunch. Whatever floats your boat.

1.  Preheat oven to 180 degrees C.  Grease a 2 litre baking dish.
2.  In Thermomix, mix together on speed 4 for 10 seconds:
– 150g wholemeal spelt flour (can grind spelt grain first)
– 50g Rapadura
– 2 tablespoons organic cocoa powder
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 egg
– 100g rice-almond milk
– 2 tablespoons macadamia oil(or grapeseed/light olive oil)
– 1 teaspoon vanilla extract
– 50g whole pecans
3.  Scrape mixture into baking dish, and add sauce ingredients to Thermomix, mixing on speed 4 for 10 seconds:
– 25g organic cocoa powder
– 80g Rapadura
– 350g boiling water
4.  Carefully pour sauce mixture over cake batter, pouring over the back of a spoon so it doesn’t make a hole in the batter.  Bake for about 30 minutes, until done.
Eat with cream or ice cream of course!
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